Weeknight Ready: Garlicky Enchiladas!

Meal planning is tough work. I could go the ‘delivery-to-my-door’ route, but I have two growing boys and the serving sizes just don’t provide the double helpings the boys need. I look for semi-healthy options that can be made super-sized for two growing boys and, if I’m lucky, provide leftovers for a lunch or two. This flavorful, weeknight friendly meal is one of my families favorites.

Garlicky Chicken Enchiladas


3 or 4 chicken breast (chili powder, salt, pepper to flavor)
Two 15 ounce cans cannellini beans, drained
1/3 cup low sodium chicken broth
8 cloves garlic
8 – 10 whole wheat tortillas
1 1/2 cup pepper jack cheese
2 cups salsa-verde
cilantro – optional
plain Greek yogurt – optional


The cheese is also optional, however, cheese is never optional in my opinion. It is a problem that I work on daily.


  • In a medium skillet, season the chicken breast with chili powder, cumin, salt and pepper and cook with 1/2 the chicken broth. When cooked through, shred the chicken using two forks.


  • In a small sauce pan, heat 2 Tbsp oil over medium heat. Add the garlic and cook until golden. Stir in the cannellini beans and the chicken stock. Smash the beans as they cook until softened.


  • Add 1/4 cup scoop chicken and one scoop of the beans to a tortilla shell. Roll to enclose and place in prepared baking dish. Repeat with the other tortilla shells. Then cover with the salsa verde and sprinkle with cheese.


  • Bake at 375 degrees until cheese is bubbly and slightly browned. Serve with cilantro and Greek yogurt in place of sour cream. (I serve it with a side of super-sweet corn from Trader Joe’s)


It is just so good. Plus, if you want, prepare the dish up to baking, wrap tightly with plastic wrap and freeze. Thaw and prepare as instructed. Hope you and your family enjoy as much as we do.



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